Vegetable Spinach Soup
Hawker • Singapore
How to Make Vegetable Spinach Soup (Traditional & Healthy Version)
Vegetable Spinach Soup is a beloved staple in many Singaporean homes and kopitiams, reflecting the city’s vibrant multicultural palette and fusion culinary scene. With its roots in both traditional Chinese soups and local vegetarian fare, this dish is a light yet comforting choice, especially popular during lunch hours. Singaporeans often enjoy a hot bowl of this nourishing soup alongside rice or as a wholesome standalone meal, appreciating its delicate flavors and vibrant green hues. This Vegetable Spinach Soup harmoniously blends fresh local spinach (also known as bayam) with a medley of market-fresh vegetables. It’s simmered in a clear, aromatic broth that highlights natural sweetness without overpowering the palate. The soup’s gentle flavors are a testament to the health-conscious trends emerging from Singapore’s hawker culture, where nutritious, plant-based options are increasingly sought after. Whether enjoyed at a bustling hawker centre or made at home, this soup offers a comforting taste of Singapore’s diverse food heritage in every spoonful.
Ingredients(for 1 large bowl (approx. 350ml) per serving)
- 3 cups Fresh spinach (bayam) (roughly chopped)
- 1 small Carrot (peeled & sliced thinly)
- 1/2 block (100g) Firm tofu (cubed)
- 3 Shiitake mushrooms (fresh, sliced)
- 2 cloves Garlic (minced)
- 1/2 medium Yellow onion (finely chopped)
- 4 cups Low-sodium vegetable stock
- 1 tbsp Light soy sauce (use reduced sodium for healthier option)
- 1/4 tsp White pepper
- 1/2 tsp Sesame oil (for garnish) - optional
- 1 stalk Spring onion (sliced thin for garnish) - optional
Instructions
- 1
Prepare all vegetables by washing, peeling, and slicing as required. Cube the tofu and set aside.
5 minutes
Use a salad spinner to dry spinach quickly for better texture.
- 2
Heat a non-stick pot over medium heat. Add a dash of water or minimal oil, then sauté onion and garlic until fragrant and translucent.
3 minutes
Stir continuously to prevent garlic from burning.
- 3
Add sliced carrots and mushrooms. Stir-fry for 2 minutes to bring out their natural sweetness.
2 minutes
Cut carrots thinly for faster cooking.
- 4
Pour in the vegetable stock and bring to a gentle boil. Lower heat and simmer for 7 minutes until vegetables are tender.
7 minutes
Keep heat low to preserve nutrients.
Why This Dish is Healthy
This dish is a healthy choice because it uses fresh, minimally processed ingredients and relies on natural flavors from vegetables and herbs. By avoiding deep-frying and using low-sodium broth and soy sauce, it supports heart health and weight management. It’s an excellent way to increase vegetable intake, essential for a balanced diet and overall wellness.
This Vegetable Spinach Soup is packed with vitamins A, C, and K from spinach and carrots, and features plant-based protein from tofu. The mushrooms and spring onion provide antioxidants, while the low-sodium broth keeps it heart-healthy. The soup is low in calories, naturally low in fat, and offers a moderate amount of fiber, making it a well-balanced vegetarian option for lunch.
Pro Tips
- 💡Tip 1: Use freshly picked local spinach for best flavor and nutrients.
- 💡Tip 2: Add spinach at the end to preserve its vibrant color.
- 💡Tip 3: For extra umami, add a few dried shiitake mushrooms soaked in water.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water if needed. Avoid freezing as spinach may lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
